Mac and Cheese recipes with a difference

mac and cheese

Mac and Cheese is just about everyone’s favourite comfort food and its popularity means there are many variations on this delicious recipe. The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1769 book, The Experienced English Housekeeper. However, Epicurius states “The earliest mention that we have of pasta and cheese being joined together dates back as far as 160 BCE, when Marcus Porcius Cato, ultraconservative senator of the then Roman Republic, wrote his treatise on running a vast country estate, De Agri Cultura”.

We have gathered together a selection of modern recipes to show some ways to make your Macaroni Cheese a little different – crushed Doritos, sneaky vegetables, evaporated milk to name a few.

Spinach-mushroom mac’n’cheese

An American classic with a veggie twist

An Irishman’s Mac and cheese

A little stout, bacon, kale and crisps… 

Joss Stone’s Irresistible Mac and Cheese

Teamed up with “soul beans”

Baked Mac and Cheese

A classic mac and cheese with panko crumbs and evaporated milk

Ultimate Macaroni Cheese Recipe

This recipe comes together in an hour, and the twist… crushed Doritos! 

Killer mac and cheese with bacon

By adding bacon, Dijon mustard and hot sauce, along with a combination of various cheeses

From the Irish Examiner: Good things to do with leftover Mac & Cheese:
Mac & Cheese Fritters
Heat olive oil in a deep-fat fryer at 180°C (350°F) or a deep saucepan with 5–7.5cm (2–3 inch) depth of oil. Roll the leftover mac and cheese into ping-pong-sized balls. Roll in seasoned flour, beaten eggs and fresh white or panko crumbs to coat. Fry for 4–5 minutes until crisp on the outside and melting in the interior. Remove with a slotted spoon, drain on kitchen paper and toss in freshly grated Parmesan. Serve with spicy mayo made by mixing 110ml (4fl oz) homemade mayonnaise with teaspoons of sriracha, 2 teaspoons of sambal oelek or harissa and lemon juice to taste. Alternatively, allow the baked mac and cheese to get cold in the gratin dish. Cut into fingers or squares, dip in seasoned flour, egg and breadcrumbs and shallow-fry in olive oil for 3–4 minutes until crisp and golden on both sides. Serve with a dipping sauce or with the spicy mayo.

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